Recipes supplied by  Richard Rust , a fabulous, 5 star trained, gourmet chef. He has cooked for, amongst others, British royalty, Woolworths and written for Taste magazine. His company Gourmet Gurus caters for children’s parties; lunch boxes; private/corporate functions and dinner parties.


makes 12 large or 36 cocktail
1 sheet puff pastry, defrosted
500gm chicken sausages
2 eggs beaten with 2tbsp milk
Heat an oven to 160c

1. Lightly grease a baking sheet
2. Carefully roll out the pastry. Slice 4cm long strips
3. Remove sausage meat from the casings – get the kids to squeeze out!
4. Make long sausages approx 1cm thick and place in the middle of the pastry strips
5. Brush 1 edge of each strip with the egg mixture and fold over, press the edges together firmly
6. Repeat process until all meat and pastry is used
7. Cut each roll into desired size, brush tops with the egg mixture
8. Place sausage rolls on the sheet; leave a small space in between each one to allow for the pastry to rise
9. Bake for 40minutes or until well risen and golden brown, allow to cool slightly before removing onto a serving plate


makes 8 large or 36 small
1 French Baguette
12 tbsp ready made pizza sauce or Napoletana sauce
200gm mild cheddar cheese, grated
6 slices ham, chopped
1 small tin diced pineapple, drained

1. Heat an oven to 160c
2. Slice French stick into quarters, slice horizontally place on a baking sheet, top with the sauce, cheese, ham and pineapple.
3. Bake for 10-15 minutes or until cheese is melted, slice into smaller pieces if desired


makes 36
4 chicken breasts
8 tbsp crunchy peanut butter
4 tbsp warm water
½ tin coconut cream
1 tbsp sweet chilli sauce

1. Soak 36 wooden skewers in warm water
2. Slice the chicken breast into 36 even sized strips
3. Mix remaining ingredients and add to chicken, marinate for 30minutes
4. Thread a chicken strip onto 1 skewer, repeat with remaining chicken

Either grill under a hot grill or braai until golden and cooked through
Heat remaining sauce and serve as a dipping sauce on the side


makes 12
500gm marshmallows
250gm popping corn
1 tbsp oil

1.In a large pan, on a low heat gently melt the marshmallows stirring occasionally
2. In a separate pan heat the oil over a medium heat, add the popping corn and place a tight fitting lid over
3. Shake the popcorn pan when you can hear the corn popping shake the pan frequently, once the popping stops remove from the heat and place in a large bowl to prevent burning
4. Add the melted marshmallows to the popcorn and stir well, when cooling down shape into balls and place on a skewer, lay on greaseproof paper to set
5. If you find the mixture sticky when rolling lightly dust your hands with icing sugar


2lt ice cream or 2x 1lt different flavored ice cream
Small bar milk chocolate
Selection of assorted sweets eg jelly tots

1. Line a deep cake tin with plastic wrap and place in freezer
2. Allow ice cream to soften slightly and press into the lined tin, layer if using different flavours
3. Place tin back in freezer for at least 2hours
4. Gently melt chocolate in a microwave or in a bowl over a pan of simmering water, do not allow the water to touch the bowl
5. Remove the tin form the freezer and place upside down onto a serving plate, use the plastic wrap to ease out if needed, remove the plastic
6. Drizzle the chocolate over the cake for design effects and decorate with the sweets, place back in freezer until ready to serve

Tips; for themed parties by small plastic toys to decorate, to pipe a name or message use ready made icing and cut out letters or pipe onto a silicone mat or greaseproof and place on the cake

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